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Honey Lavender Scones Recipe

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Delight in these delicate Honey Lavender Scones, a perfect balance of floral notes and natural sweetness. These tender, buttery scones are infused with fresh culinary lavender and honey, baked to golden perfection, and finished with a smooth lavender honey glaze accented with a touch of berry juice. Ideal for a charming brunch or afternoon tea treat.

  • Total Time: 35 minutes
  • Yield: 8 scones

Ingredients

Scones:

  • 2 cups (240 g) all-purpose flour
  • 1 tbsp (12 g) baking powder
  • ¼ tsp (1.5 g) table salt
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp (~1 g) fresh culinary lavender finely chopped
  • 6 tbsps (85 g) cold unsalted butter, cubed
  • ⅓ cup (113 g) honey
  • ½ cup (120 ml) cold heavy cream, plus extra for brushing
  • 1 large egg

Lavender Glaze:

  • 1 cup (120 g) confectioners’ sugar
  • 1 tbsp (21 g) honey
  • 1 tsp (~0.3 g) fresh culinary lavender finely chopped
  • 1-2 tbsps (15-30 ml) milk
  • 1-2 tsps (5-10 ml) strained juice from crushed blueberries or blackberries

Instructions

  1. Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and finely chopped lavender to evenly distribute the flavor.
  3. Incorporate Butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter to cut it into the mixture until it resembles coarse crumbs, providing a flaky texture to the scones.
  4. Combine Wet Ingredients: In a separate bowl, whisk the honey, cold heavy cream, and egg until thoroughly mixed.
  5. Form the Dough: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; the dough should be slightly sticky but workable.
  6. Shape and Cut Scones: Turn the dough onto a floured surface and gently pat it into a 1 inch (2.5 cm) thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet.
  7. Brush with Cream and Bake: Lightly brush the tops of the scones with extra cold heavy cream for a golden finish. Bake in the preheated oven for 18 to 22 minutes until the edges turn golden brown.
  8. Cool the Scones: Remove baked scones from the oven and let them cool on a wire rack for about 10 minutes to set before glazing.
  9. Prepare the Lavender Glaze: In a small bowl, stir together confectioners’ sugar, honey, lavender, and milk until smooth. Add 1 to 2 teaspoons of strained blueberry or blackberry juice for a soft purple tint; adjust milk to achieve a pourable consistency.
  10. Glaze and Garnish: Drizzle the prepared glaze evenly over the cooled scones and optionally garnish with extra lavender flowers for a pretty finishing touch.

Notes

  • For best flavor, use fresh culinary lavender and ensure it is food-grade safe.
  • If you don’t have heavy cream, you can substitute with full-fat milk, though texture may be slightly less rich.
  • Handling the dough gently and not over-mixing helps keep the scones tender and flaky.
  • Use cold butter for the best flaky texture; avoid letting butter soften before mixing.
  • Feel free to omit the blueberry or blackberry juice in the glaze for a classic white finish.
  • Scones are best enjoyed the same day but can be stored in an airtight container for up to two days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: American, British
  • Diet: Vegetarian

Find it online: https://iamstarved.com/honey-lavender-scones-recipe/